Crockpot Vegetable Curry with Tofu
Ingredients
The curry
-
1
can
coconut milk (14.5 oz)
-
1
cup
vegetable broth
-
¼
cup
Thai green curry paste
-
1
tbsp
fresh minced ginger
-
½
tsp
turmeric
-
1
tsp
salt
-
1
tbsp
coconut sugar
-
1
medium
onion, chopped
-
1 ½
cups
sliced bell pepper
-
¾
cup
peas
-
1
small
eggplant, chopped
The tofu
-
16
oz
extra firm tofu, drained and pressed
For serving (optional)
-
2-3
cups
brown rice or quinoa
Instructions
- Press the tofu for 30 minutes to an hour to remove excess water.
- In the slow cooker, combine coconut milk, vegetable broth, green curry paste, ginger, turmeric, salt, and coconut sugar; whisk until combined.
- Add onion, bell pepper, peas, and eggplant to the slow cooker and stir to combine.
- Cook on high for 3-4 hours.
- While the curry cooks, dice the pressed tofu and sauté in a pan until golden.
- Add the cooked tofu to the curry during the last 30 minutes of cooking.
- Serve the curry over brown rice or quinoa if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
25g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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